Curried Mussel Pie Recipes

CURRIED MUSSEL PIE

Steps:

• FOR THE PIE FILLING:.
• Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready.
• Strain the broth of all grit (a fine strainer or cheesecloth should be used) and reheat.
• Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender.
• Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil.
• Thicken with cornstarch mixed with cold water, added while the mixture is boiling.
• If it's not thick enough, repeat with more cornstarch and water.
• Allow the filling to cool before proceeding.
• FOR THE PASTRY:.
• Stir together the flour and the salt.
• Cut the shortening into the flour until it resembles small peas.
• Sprinkle with a little water and toss to moisten the dough. Work the dough as little as possible, using as few strokes as you can to get it all combined into a ball.
• Flatten slightly and wrap in plastic wrap, and chill for atleast an hour or for up to 4 days in the fridge. (a month in the freezer).
• Let dough soften at room temperature before rolling out.
• Use the inverted pie pan or ramekin to measure the circle of dough needed.
• Fill pans or ramekins, cut and fit dough to top of pie.
• Bake until golden brown and bubbly within.
• (Please note that the cooking time I have added is merely an estimate, as is the amount of pie.).

CURRIED MUSSELS

Steps:

• Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
• Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
• Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.

THAI CURRY MUSSELS

Steps:

• Melt the butter in a large pot over medium heat.
• Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
• Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
• Simmer for just 4 minutes to blend the flavors.
• Add mussels.
• Cover and cook about 5 minutes until the mussels are opened.
• Remember to discard any mussels that are not opened!
• Place broth and mussels in soup bowls-- 6 first course or 4 main course.
• Serve with crusty bread to dunk in the delicious broth.

CURRIED MUSSELS

Steps:

• For the Cream:.
• Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
• Season with spices and salt and pepper.
• Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
• Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
• Adjust seasonings generously to taste.
• For the Mussels:.
• Place mussels in ice bath and stir. Discard mussels that do not close up tightly. Drain well.
• Saute garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in large, shallow, non-reactive pot.
• Add mussels, shake to combine with garlic and shallots, add the white wine, thyme sprigs, and season with Kosher salt and black pepper.
• Cover and steam for about 3 minutes.
• Pour off half of liquid (discard or save for other use) and add Curry Cream.
• Simmer covered until mussels are completely open--shaking the pan occasionally. Discard any mussels that do not open.
• Adjust seasonings generously to taste.
• Finish with topped fresh herbs and serve with crusty bread for sopping.

CURRIED MUSSELS

Steps:

• Combine the cream, curry powder and lemon juice in a small bowl, and mix well. This step enables the curry flavor to develop.
• Melt 1 tablespoon of the butter in a large pot over high heat, and add the shallots, thyme and bay leaf. Stir until wilted. Add the white wine and bring to a simmer. Add the mussels, cover and cook for 2 to 3 minutes, or just until the mussels open. Stir from time to time to assure even cooking. As soon as the mussels are opened, remove them from heat, and strain cooking liquid through a fine sieve into a bowl. Reserve 2 cups of the juice.
• Remove the top shell from each mussel and discard it, leaving the mussel meat attached to its bottom shell. Arrange decoratively on a serving platter, and keep warm.
• In a large saucepan, over medium heat, melt the remaining butter, and whisk in the flour, stirring until the mixture is smooth. Cook briefly; do not brown. Slowly add the 2 cups of reserved cooking juice, whisking constantly. Bring to a rolling boil. Add the cream-and-curry mixture, and combine well. Strain the sauce through a fine sieve. Add salt, and check for seasoning. Ladle the sauce over the mussels, and serve immediately.